SAEDNEWS: Best Homemade Yazdi Cake Recipe with Cardamom and Rosewater: Step-by-Step Cupcake Guide for Soft, Fluffy, Bakery-Style Cracked Cake
According to Saednews, Yazdi cake, like cream puffs and raisin cookies, is one of the most popular traditional Iranian sweets. It is baked with the pleasant aroma of cardamom and rosewater. This fluffy cake with a soft texture and cracked top is an excellent choice for tea time or serving guests. In this guide, you will learn how to make Yazdi cake at home in a professional pastry style so you can prepare a fragrant, fluffy, and elegant cake.
Ingredient | Amount |
|---|---|
White flour | 300 g |
Eggs | 3 |
Sugar | 200 g |
Thick yogurt | 150 g |
Vegetable oil | 175 g |
Honey | 1 tablespoon |
Baking powder | 1 teaspoon |
Ground cardamom | 1/2 teaspoon |
Rosewater | 3 tablespoons |
Saffron (brewed) | 1 tablespoon |
Sesame seeds (for decoration) | as needed |
Salt | a pinch |
Remove all ingredients from the refrigerator at least one hour before starting so they reach room temperature. Preheat the oven to 200°C. Crack the eggs into a suitable bowl.
Beat the eggs with an electric mixer for a few minutes until smooth. Add the sugar and mix again until the mixture becomes light and creamy.
Add vegetable oil to the egg and sugar mixture and mix until fully combined and smooth.
Add yogurt and mix until the batter becomes uniform.
Add rosewater, cardamom, and honey. Mix well and scrape down the sides of the bowl to ensure everything is fully combined.
Sift flour and baking powder together. Gradually add them to the mixture in batches and mix gently. Once the batter is ready, proceed quickly to baking so it does not sit for too long.
Pour the batter into muffin molds lined with paper cups, filling each about two-thirds full. You can use small traditional Yazdi cake molds or muffin trays.
Make a small indentation in the center of each cake with the back of a spoon and sprinkle sesame seeds on top. Bake for 10 minutes at 200°C, then reduce the temperature to 180°C and bake for another 10 minutes until golden. After baking, remove from the oven, let cool, and serve.
Ingredient | Amount |
|---|---|
White flour | 500 g |
Eggs | 5 |
Sugar | 350 g |
Thick yogurt | 250 g |
Vegetable oil | 250 g |
Honey | 1 tablespoon |
Baking powder | 2 tsp |
Ground cardamom | 1 tsp |
Rosewater | 1/2 cup |
Saffron (brewed) | 2 tbsp |
Sesame seeds | as needed |
Salt | a pinch |
Ingredient | Amount |
|---|---|
White flour | 2 cups |
Eggs | 3 |
Sugar | 1 cup |
Thick yogurt | 1 cup |
Vegetable oil | 1/2 cup |
Honey | 1 tablespoon |
Baking powder | 2 tsp |
Ground cardamom | 1 tsp |
Rosewater | 1/2 cup |
Saffron (brewed) | 1 tablespoon |
Sesame seeds | as needed |
Salt | a pinch |
Ingredient | Amount |
|---|---|
White flour | 1 kg |
Eggs | 10 |
Sugar | 700 g |
Thick yogurt | 500 g |
Vegetable oil | 500 g |
Honey | 2 tbsp |
Baking powder | 4 tsp |
Ground cardamom | 2 tsp |
Rosewater | 1 cup |
Saffron (brewed) | 4 tbsp |
Sesame seeds | as needed |
Salt | a pinch |
Several factors can prevent Yazdi cake from rising:
Incorrect measurement of ingredients
Overmixing or undermixing the batter
Improper oven temperature
Using expired baking powder or too little of it
Eggs or other ingredients not at room temperature
Using too much oil
Using a mold that is too large for the amount of batter
Do not grease the molds, as oil can prevent proper rising in high heat. Use non-stick molds instead.
Always clean and dry molds thoroughly before use.
Avoid opening the oven door during baking, as this can cause the cake to collapse.
Do not delay baking after preparing the batter, as it may affect rising.
Preparation time: about 1 hour and 15 minutes
Baking time: about 30 minutes
Best served as a snack or with tea
Original recipe is suitable for about 8 servings
